Watermelon Feta Salad

I cannot WAIT for you to get your hands – er, forks – on the recipe for Watermelon, Feta, Basil and Pistachio Salad. This fresh, flavor and texture-packed salad is like summer on a plate!

This has been the summer of watermelon and basil for my family. Lincoln would eat a quarter watermelon at each meal if we let him and my basil factory out back has forced me to incorporate the herb into several meals each week. Not that I’m complaining or anything. Basil and I are totally like this.

Anyway, my recent prayers for a summer heat wave were finally answered last week (I just wanted one before fall, ya’ know?) and the scorching hot temps lately have had me looking for refreshing meals that are nearly no heat required. This salad is it!

Sweet, fresh watermelon is combined with lettuce and basil for a super light base then pumped up with cubed feta cheese, chopped pistachios, and my favorite part, reduced balsamic vinaigrette. As in, reduced balsamic vinegar used IN the vinaigrette that’s drizzled on top. I know. I KNOW. It’s got a hint of garlic that’s going to drive you wild.

This salad is the perfect starter to any meal, or if it’s hot as blazes where you live too, a filling and refreshing entree that’s nearly no heat required.

Start by making the Reduced Balsamic Vinaigrette, which I am currently dying over as it includes reduced balsamic vinegar, one of my favorite foods on the planet. With it’s sweet-tart taste and syrupy texture, it’s the perfect base for this simple yet luscious vinaigrette.

All you do is boil 1 cup balsamic vinegar in a small saucepan until it’s the consistency of thin maple syrup, about 15-20 minutes or until you have between 3 and 4 Tablespoons of reduced vinegar.

Let the reduced vinegar cool slightly then add to a mason jar with 1 clove minced garlic, 2 Tablespoons extra virgin olive oil, salt, and pepper, and then shake to combine. Oh man I tell you what – the instant the warm vinegar hits the raw garlic it is lights out. Intoxicating! I stuck my nose into the jar to get the biggest whiff possible and ended up choking on warm vinegar fumes.

#worthit

The rest of the salad components are a cinch to prep. Cube a 6oz block of feta cheese, julienne 14-16 fresh basil leaves, roughly chop 1/4 cup shelled pistachios, then cube 2 cups fresh watermelon.

Like I said, we’ve gone watermelon crazy this summer and though the growing season is nearly over, it’s never too late to learn how to pick out the perfect watermelon and cube it for a pretty presentation.

Search for a watermelon that’s heavy for it’s size and has a large white or pale yellow spot on the underside which indicates it’s been sitting and ripening to perfection in the sun.

Wash then dry the watermelon, and then cut it in half. I find my serrated bread knife works even better than my big chef’s knife for the job!

Cut each half in half, then slice each quarter like so.

Switch to a smaller, paring knife then slice off the rind and then cube the watermelon. That’s it!

To assemble the salad, divide 9-10oz lettuce (I used arugula) on plates then top with the watermelon, feta, pistachios, and basil. Give each plate a heavy drizzle of Reduced Balsamic Vinaigrette, and then serve!

More Watermelon Recipes

• How to Cut a Watermelon into Sticks
• Watermelon Jalapeno Margaritas
• Mojito Fruit Salad
• Tropical Fruit Salad with Chili-Lime Dressing

Watermelon, Feta, Basil and Pistachio Salad with Reduced Balsamic Vinaigrette

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gluten free30 minute meal

5/5 (2 REVIEWS)

Description

Watermelon, Feta, Basil and Pistachio Salad with Reduced Balsamic Vinaigrette combines summer’s produce in a light and refreshing salad.

Ingredients

serves 4 as a side salad, 2 as an entree

• 9-10oz arugula, or other mixed green
• 2 cups 1″ watermelon cubes
• 6oz block feta, cubed
• 1/4 cup shelled pistachios, roughly chopped
• 14-16 fresh basil leaves, julienned
• For the Reduced Balsamic Vinaigrette:
  • 1 cup balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • salt and pepper

Directions

1. Bring balsamic vinegar to a boil in a small saucepan then turn heat down slightly and boil until consistency is like thin maple syrup, 15-20 minutes. You should have 3 – 4 Tablespoons reduced vinegar. Let vinegar cool slightly then pour into a mason jar, add garlic, extra virgin olive oil, salt, and pepper, and then shake to combine and set aside.
2. Divide lettuce among plates then top with watermelon, feta, pistachios, and basil, and then drizzle with Reduced Balsamic Vinaigrette.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.